Leftover Rotisserie Chicken Noodle Soup (20 min)

Scooping up leftover rotisserie chicken and rice noodles from soup.

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Leftover Rotisserie Chicken Noodle Soup (20 min)

Love Chinese Food recipes such as Chicken Chow Mein? Why not make leftover rotisserie Chicken Noodle Soup at home- it is a delicious way to use up roast chicken! This easy noodles recipe is a quick and healthy dinner or lunch idea. Light enough for summer but also cozy for fall. (Dairy-free.)

Prep Time10

Cook Time10

Course: Main Course

Servings: people

Calories: 360kcal

Author: Zen

Equipment

1 Knife & cutting board
1 Medium-sized pot with lid

Ingredients

0.22 lb dried thin rice noodles
1 teaspoon neutral vegetable oil
3 garlic cloves peel and smash with the back of a knife or cleaver- it's quicker than slicing! Do not substitute with garlic powder.
1 inch ginger fresh, do not use ginger powder. No need to peel but slice thinly.
3 Cups chicken broth You can substitute the 3 Cups of chicken stock with 3 Cups of water and 2-3 teaspoons of chicken stock powder, which is available at the Asian grocery store (or a chicken bouillon cube- in this case, taste the soup before adding the seasoning as store-bought is usually quite salty.)
¼ lb bok choy Cut and separate into stems and leaves. Substitute: Napa cabbage.
¼ lb leftover roast chicken (Or ask much as you have) Shred the chicken. I usually use Chinese baked chicken leftovers for this noodle soup recipe. If you're using a different flavoured roast chicken, you may need to adjust the seasoning (as it will add a different flavor to the soup) so start by adding half the seasoning amount then taste before adding more. There is no set amount of chicken to use- just use whatever you have on hand.
¾-1 Tablespoon light soy sauce
1 teaspoon sesame oil I usually use 1 Tablespoon but start with ½ Tablespoon, taste, and add more if needed. (It depends on how much fat is on your chicken leftovers.)
¼-½ teaspoon salt Or to taste- you may need to add more if your roast chicken is lightly seasoned.
⅛ teaspoon ground white pepper Omit if you don't have it
1 sprig scallion sliced thinly

Instructions

Soak the vermicelli in hot weather to soften for 10-15 minutes. Drain once soft (we don't want the noodles to be soggy.)
Heat up 1-2 teaspoons of oil in a pot over a medium-high fire. Once the oil is almost smoking, stir fry the ginger till fragrant (2-3 minutes), then add the sliced garlic. (If you don't have great control over the fire, turn it down before adding the garlic as it burns easily.)
Add the chicken stock to the pot, cover and bring to the boil. (If you lowered the fire in Step 2, you need to increase it now.)
Once boiling, add the vegetable stems to the pot. After 1 minute, add the leftover chicken to the pot, followed by the vegetable leaves. Season to taste with the salt, and ground white pepper.
Cook till the chicken is thoroughly heated up, turn off the fire, garnish with the sesame oil and sliced green onions, then serve.

Notes

For food safety, do not keep the chicken noodle soup overnight as we're using chicken leftovers, so this is already the second time you're heating the chicken.

Nutrition